A jam-packed rich filling of salmon, prawns, lobster and kale flavoured with saffron and topped with baked potato slices with a delicious cheesy crust. This definitely isn’t just an average fish pie, it’s been royally pimped up!
Even though this recipe doesn’t contain everyday ingredients, unless lobster is a regular item on your shopping list in your household (lucky you!) it didn’t take any extra effort to make than a normal fish pie – making it an easy dish that can be enjoyed by the whole family!
In fact, I will go as far as saying that I think this was actually quicker than sticking to a traditional recipe, especially since the filling is topped with potato slices instead of mashed potato, which in my eyes requires more effort. The lack of mash also makes this pie lighter, so it doesn’t feel like a stodgy stick-to-your-ribs kind of meal. Leaving out the cream from the sauce also makes it far healthier, to be honest, the filling is rich enough and stands up well without it.
- 1.5 kg potatoes (I used maris piper potatoes)
- 520 g salmon (4 fillets)
- 100 g lobster tails
- 220 g frozen king prawns
- 3 spring onions
- 1 cup frozen kale
- 1 red chilli deseeded
- 1 clove garlic
- pinch of saffron (roughly 5-6 strands)
- 350 ml vegetable stock
- 2 tbsp corn flour
- grated cheddar cheese to garnish
Preheat the oven to 200 degrees.
Peel and cut the potatoes into 0.5cm slices. Lay flat on a non-stick baking sheet and drizzle over 2 tbsp of rapeseed oil. Bake in the oven for 15-20 minutes until cooked through.
Bake the salmon from frozen in the microwaveable pouches as per the packet instructions. Set aside once cooked.
While the potatoes are cooking, chop the spring onions and fry in a little oil for 2 minutes. Dice the chilli, mince the garlic and add to the pan for a further 2 minutes.
Remove the flesh of the lobster tail from the shell and chop into bite size chunks. Pour in the frozen prawns and lobster cook for 5 minutes,
Stir in the vegetable stock and saffron and simmer on a low heat until the lobster is fully cooked.
Add in the cooked salmon, frozen kale and also mix in the corn flour to help thicken the sauce before transferring to your pie dish(es).
When the potato slices are cooked through use them to cover the top of the fish filling. Sprinkle over the grated cheese.
Return to the oven for 10 minutes to allow the cheese to melt and crisp up.
Serve on it's own or with some dark leafy greens.
Can you believe that all the ingredients (except the saffron and vegetable stock) were bought from Iceland, even the lobster! I was happily surprised to find so many interesting and healthy products like frozen kale in the freezers that I used in the pie filling. Iceland is renowned for being both budget friendly and helpful in reducing food waste, however, if you go down to your local store today I’m sure you will also be surprised by the array of products on offer to create healthy meals in your own home.
Serving the pie in their own individual ceramic dishes makes them feel that little bit special, but you could simply serve this as one large pie and let everyone dig in.
Have you been to Iceland recently? What did you buy?
What is your favourite family dish that you like to give a luxurious twist to?
*This recipe was commissioned by Iceland, but all opinions are my own.